Hale Groves Honeybell Cupcakes with Marshmallow Frosting

The Hale Groves Team

Like a creamsicle in a cupcake! Each sweet and citrusy bite of these delectable desserts melts in your mouth, and look mighty impressive, too! A perfect finish to a spring holiday celebration or afternoon tea, these moist and tender cakes are well worth the work.


For the honeybells:

  • 2 large Hale Groves Honeybells, sliced about ¼” thick
  • 2 c. granulated sugar
  • 1 c. water

For the cupcakes:

  • ½ c. (or 1 stick) unsalted butter, room temperature
  • 1 c. granulated sugar
  • ½ vanilla bean, split and seeded
  • 1 Tbsp. zest from Hale Groves Honeybells
  • 2 large eggs
  • ¾ c. heavy cream
  • ¼ c. fresh juice from Hale Groves Honeybells
  • 1 Tbsp. pure vanilla extract
  • 2 c. all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. kosher salt

For the frosting:

  • 1½ c. granulated sugar
  • ½ c. water
  • 2 Tbsp. light corn syrup
  • 5 large egg whites
  • ½ + 1/8 tsp. cream of tartar
  • 1½ c. (or 3 sticks) unsalted butter, room temperature
  • 2 tsp. pure vanilla extract
  • ½ vanilla bean, split and seeded


To make the candied honeybells:

  1. Combine sugar and water in large skillet with 2″-high side. Bring to boil, then then reduce to a simmer, stirring frequently until sugar has dissolved.
  2. Add honeybells to the skillet of syrup and cook 12-15 minutes until soft and cooked through (make sure honeybells are covered with syrup as much as possible, and flip at least once while cooking). Pour cooled honeybells and syrup into an airtight container and store in the refrigerator for up to 1 week.

To make the cupcakes:

  1. Preheat oven to 350ºF. Line a muffin tin with paper liners. In a large bowl, cream butter, sugar, vanilla bean and zest together until light and fluffy. Add eggs and mix until light and fluffy. Add the vanilla and mix to combine.
  2. In a medium bowl, stir together flour, baking soda, baking powder and salt. Add the flour mixture and cream and honeybell juice to the sugar mixture alternately, beginning and ending with the flour. Mix until just combined.
  3. Using a regular-sized ice cream scoop, scoop batter into prepared muffin tin, filling most of the way. Bake for 25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. Brush cupcakes with honeybell syrup and cool completely in pan. NOTE: the cupcakes can be made a day ahead.

To make the frosting:

  1. In a medium saucepan, combine sugar, water, and corn syrup over medium heat, stirring frequently until sugar is completely dissolved. Attach a candy thermometer to the side of the pan and allow the mixture to come to 240ºF on the thermometer. In the meantime, place the egg whites a stand mixer bowl and beat on medium-high until foamy using the whisk attachment. Once foamy, add the cream of tartar and continue beating on medium-high until stiff peaks form.
  2. Once the eggs are whipped and the syrup is at 240ºF, turn the eggs to medium-low, immediately remove the syrup from the heat, and begin slowly and steadily drizzling it into the eggs.
  3. Once all of the syrup has been added, turn the mixer back to medium-high and beat the frosting 10-13 minutes until the bottom of the bowl is barely warm/room temperature.

Once cooled, add the butter a couple tablespoons at a time, allowing each addition to incorporate before adding another. Scrape down the sides of the bowl occasionally. Once all the butter is incorporated, add the vanilla and vanilla bean

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